| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | 1 | Servings | ||
INGREDIENTS
| 1 1/4 | c | All-purpose flour |
| 3/4 | c | Sugar |
| 1 1/2 | ts | Baking powder |
| 1/2 | ts | Salt |
| 1/4 | c | Butter or margarine; at room temperature |
| 1/2 | c | Milk |
| 1/2 | ts | Vanilla |
| 1 | Egg | |
| 2 2/3 | c | Coconut flakes |
| 2/3 | c | Raspberry jam or preserves |
| 3 1/2 | c | Cool whip whipped topping |
INSTRUCTIONS
I remember someone asking for coconut cake. Here is one that I found on Cheshcat recipes. Nadia in Texas Mix flour, baking powder and salt. Cream butter to soften. Add flour mixture, milk and vanilla. Mix until all flour is moistened; then beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg; beat 1 minute longer. Stir in 2/3 cup of the coconut. Pour into 8 x 8 x 2" pan which has been greased and floured. Bake at 350 degrees for about 40 minutes, or until cake tester inserted in center comes out clean. Cool in pan 10 minutes; remove from pan and finish on cooling rack. Split cake into 2 layers. Reserve 1 tablespoon jam for garnish; mix remaining jam with 2/3 cup of the coconut and spread between layers. Cover top and sides of cake with whipped topping and remaining coconut. Garnish with reserved jam. Posted to recipelu-digest Volume 01 Number 377 by ncanty@juno.com (Nadia I Canty) on Dec 17, 1997
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